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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 45.7
  • Total Fat: 2.7 g
  • Cholesterol: 37.0 mg
  • Sodium: 43.5 mg
  • Total Carbs: 2.7 g
  • Dietary Fiber: 1.2 g
  • Protein: 3.0 g

View full nutritional breakdown of Low Carb/Gluten Free Pancake Bread calories by ingredient
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Low Carb/Gluten Free Pancake Bread

Submitted by: TEXANBUTTERFLY

Introduction

This is a wonderful bread substitute for breakfast, lunch or dinner!! Try it for breakfast with peanut butter and jelly or have it on the side of your favorite soup for lunch! Its wonderful!!...ESPECIALLY IF YOU'RE GLUTEN FREE! This is a wonderful bread substitute for breakfast, lunch or dinner!! Try it for breakfast with peanut butter and jelly or have it on the side of your favorite soup for lunch! Its wonderful!!...ESPECIALLY IF YOU'RE GLUTEN FREE!
Number of Servings: 12

Ingredients

    * 2 eggs
    * 1 Tbsp Eggbeaters/eggwhite (optional)
    * 1/4 cup almond flour
    * 1/4 cup garbanzo bean flour
    * 3 Tbsp flaxseed meal
    * 1/4 tsp baking soda
    * 2 pinches of sea salt (optional - add more or less to taste)

    *****For a sweeter taste*****
    * 1-2 packets(tsp) of sun crystals
    * 1 1/2 tsp cinnamon

    *****For a savory taste*****
    * 1 1/2 tsp italian seasoning/herbs

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Directions

1) In a small bowl, beat eggs until even.

2) In a larger bowl, mix all dry ingredients together and add eggs. Mix until smooth. The mix should have the consistency of pancake batter.

***If it is too runny, add a tad more flour (almond or garbanzo) until you have reached correct consistency. If on the other hand its too thick, add a little more egg white liquid or oil or some sort of milk (coconut, almond, milk, etc.)***

3) Heat stove top to medium heat.
In a skillet, grease with non-stick cooking spray and pour one tablespoon batter at a time for small bread circles and 2 tablespoons for larger bread circles. Once the bubbles form on the top, flip and cook on other side.

***If they start burning or cooking too quickly, turn the heat down to a lower setting. ***


Will make about about 12 2" servings or 6 4" servings.

Number of Servings: 12

Recipe submitted by SparkPeople user TEXANBUTTERFLY.






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  • 2 of 2 people found this review helpful
    sounds like a great reciepe but my youngest son is allergic to all nuts and grabanzo beans,but it does sound delicious - 8/27/09

    Reply from TEXANBUTTERFLY (8/27/09)
    feel free to use any other type of flour! :) There's buckwheat, amaranth, soy, rice, whole wheat, etc. I just wrote that one down because I just happened to have that one in my pantry lol. Hope it works out!! :)


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  • Yum!Have been a Sparkpeople member a while and made many recipes from site.First time I felt compelled to rate a recipe.These little cakes were great.Thought garbanzo flour might overpower cakes but was very happy with flavor.Tasted and looked much like w/w pancakes.Did add more liquid.I used water. - 5/5/13

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